Gourmet Cookbook of Life: Gluten Free, Low Glycemic Index Friendly Nutritional Information of Grains and Flours and Tested Recipes

By Shira Rister

ABOUT THIS BOOK

This is a gourmet cookbook that is safe and enjoyable for persons with celiac disease and glucose intolerance. Most of the recipes are high in complex carbohydrates and have low glycemic index. Coconut sugar, a natural sweetener, is lowest in glycemic index and safe for the diabetic. I use olive oil, no cow milk, and all natural ingredients, and no gluten flours or grains. Many recipes are vegan and dairy-free and vegetarian and full of flavor. I have included a complete nutritional evaluation of every grain, flour, sweetener, and most of the ingredients that are in all the recipes. The recipes include breads, pizza crusts, waffles, and pancakes, Jewish holiday foods, ethnic dishes, main dishes, pies, and cakes.

• Language: English
• Publisher: Xlibris US
• Release date: Dec 30, 2011
• ISBN: 9781469139463

Book preview

Gourmet Cookbook of Life

Gluten Free, Low Glycemic Index

Friendly Nutritional Information of

Grains and Flours and Tested Recipes

Shira Rister

Copyright © 2011 by Shira Rister.

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

To order additional copies of this book, contact:

Xlibris Corporation

1-888-795-4274

www.Xlibris.com

[e-mail]

107339

CONTENTS

Gluten and Low Glycemic Index Facts

Part I

Rice Grains

Maize

Leaf Grain

Bean Flours

Whole Beans

Seed Flours

Whole Grain Seeds

Nut Flours

Vegetable Flours

Vegetables

Thickeners

Sweeteners

Fats and Oils

Eggs and Nondairy Milk Products

Crackers and Snacks

Cereals

Spices and Leavenings

Part II

Homemade Gluten-Free

All Purpose Flour Mix

Bread Mix

Gluten-Free, All-Purpose Baking Flour

(Bob’s Red Mill)

Yeast-Free and Sugar-Free Scones

Pizza Crust—Gluten and Yeast-Free I (Dairy-Free)

Thick Pizza Crust Yeast-Free II (Vegan)

Vegan Corn Bread

Savory Onion Garlic Corn Bread (Dairy Free)

Whole Grain Yeast-Free Pan Bread (Dairy-Free)

Whole Grain Muffins

Bob’s Red Mill GF Might Tasty Hot Cereal

Carob Buckwheat Waffles-Pancakes (Dairy-Free)

Sesame-Ginger Amaranth Waffles

Almond Amaranth Pancake (Vegan)

Cornmeal Pancakes (Dairy Free)

Vegan Focaccia (Dairy-Free)

Part III

Special Yeast-Free Challah (Dairy-Free)

Matzo I (Vegan)

Matzo II (Vegan)

Egg Matzo (Dairy-Free)

Potato Kneidlach Matzo (Free) Balls (Dairy-Free)

Bean and Corn Flour Kneidlach (Dairy-Free)

Vegetarian Pesach Kugel

Chicken Base Pesach Potato Kugel

Coconut Cookies Vegan I (Pesach Macaroons)

Coconut Cookies II (Dairy-Free)

Hamantaschen-Purim Cookies I (Dairy-Free)

Hamantaschen-Purim Cookies II (Dairy-Free)

Part IV

Hot and Cold Quinoa Salmon Salad (Dairy-Free)

Cold Quinoa Tuna Salad (Dairy-Free)

Spinach Soufflé (Dairy-Free)

Rosemary-Zucchini Omelet (Vegan)

Red Potato Salad (Dairy-Free)

Tabouleh Salad (Vegan)

Quinoa Pilaf (Vegan)

Quinoa Radicchio Wrap (Vegan)

Quinoa-Stuffed Grape Leaves (Vegan)

Hummus (Vegan)

Tahini (Vegan)

Falafel (Vegan)

Sweet Baked Chickpeas (Vegan)

Yellow Squash Garbanzo Soup (Vegan)

Curried Pumpkin Soup (Vegan)

Butternut Squash Soup (Vegan)

Green Potato Soup (Vegan)

Part V

Vanilla Almond Vegan Cookies

Almond Pie Crust (Dairy-Free)

Amaranth Almond Pie Crust (Dairy-Free)

Buttery Pie Crust

Coconut Pie Crust (Dairy-Free)

Chocolate Chiffon Pie Filling (Dairy-Free)

Lemon Custard Pie Filling (Dairy-Free)

Pumpkin or Yam or Winter Squash

Custard or Pie Filling (Dairy-Free)

Pineapple Banana Cream Pie Filling (Dairy-Free)

No-Bake Cheese Cake

Cheese Cake

Apricot Squares (Sugar Free)

Moist Pineapple Banana Cake (Dairy-Free)

Delicious Healthy Carrot Cake (Dairy Free)

Gluten and Low Glycemic Index Facts

Do you or someone you know suffer from the autoimmune disorder, celiac disease? Well, my grandson was diagnosed with a celiac at age thirteen. My daughter and I went on a new venture to accommodate him, and we found out how hard it was to find foods and recipes that he could eat.

Having a master of science in health education and teaching nutrition and cooking, I started my research on what was safe for him to eat. I started learning how to cook from my Bubby (grandmother in Yiddish) when I was eight years old. She would have me chop, stir, mix, and spread all different things. This gave me a taste of Jewish cooking and how to cook without recipes. What fun it was. Then when I was twelve, I started cooking at home, cakes at first (from a box). Then I started adding other things to it and created healthier cakes. Next, I started fixing dinners with my mom. When I started my family, I made my own baby food and learned to cook healthy with no recipes.

When I went back to school as an adult, nutrition and a healthy body were my interests. As a health educator, healthy-cooking demonstrations and creating recipes for my diabetes and weight control were the best part of my career.

Then we went to a Celiac Camp, and what an eye-opener that was. Their foods were all gluten-free and respected the camper that had any other food allergies. I also learned that all the desserts and most of the foods were not good for the diabetic or any persons that were concerned with weight loss. The low glycemic index or complex carbohydrates (high-fiber) dishes were few and far between. I have type 2 diabetes (I ate mostly from